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- 1 pound Italian sausage (spicy or mild) - 4 medium Yukon Gold potatoes, diced - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (or dairy-free alternative) - 1 bunch fresh kale, chopped - 2 carrots, sliced - Salt, pepper, thyme, and smoked paprika - Olive oil and grated Parmesan cheese (optional) For this sausage potato kale soup, you need a mix of fresh and hearty ingredients. Start with one pound of Italian sausage. You can pick spicy or mild based on your taste. The sausage gives the soup a rich flavor. Next, use four medium Yukon Gold potatoes. Dice them into bite-sized pieces. This makes them cook evenly. A large onion adds sweetness. Finely chop it to help it blend well. Three cloves of minced garlic bring a lovely aroma. Garlic enhances the overall taste of the soup. For the base, four cups of vegetable broth are essential. This adds depth and warmth. You’ll also need one cup of milk or a dairy-free option. This makes the soup creamy and smooth. Now, let’s not forget the greens! Chop one bunch of fresh kale. It adds color and nutrients. Two sliced carrots provide sweetness and crunch. Finally, use salt, pepper, dried thyme, and smoked paprika for flavor. These spices tie everything together. A drizzle of olive oil adds richness. If you like, top with grated Parmesan cheese for a salty finish. This blend of ingredients makes the soup a comforting bowl of goodness. - Warm 2 tablespoons of olive oil in a large pot over medium heat. - Remove the casing from 1 pound of Italian sausage. - Add the sausage to the pot and break it apart with a spatula. - Cook it until it turns brown, about 5 to 7 minutes. - Next, add 1 large finely chopped onion to the pot. - Then, add 3 cloves of minced garlic. - Sauté these until the onion is soft and clear, about 3 to 4 minutes. - Stir in 4 diced Yukon Gold potatoes, 2 sliced carrots, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. - Cook together for 3 minutes, stirring often to mix the flavors. - Pour in 4 cups of vegetable broth and bring it to a boil. - Once boiling, lower the heat to a gentle simmer. Cover the pot and let it cook for 15 to 20 minutes until the potatoes and carrots are tender. - When the veggies are soft, add 1 bunch of chopped kale and 1 cup of milk to the pot. - Stir gently and let it cook for another 5 minutes until the kale wilts. - Taste the soup and add salt and freshly cracked black pepper as you like. - If the soup is too thick, add more broth or water to reach the right consistency. When cooking sausage, start with a hot pot. This helps the sausage brown well. Remove the casing and crumble the sausage into pieces. Cook it until it’s nice and brown. This will add great flavor to your soup. To test for vegetable tenderness, use a fork. Gently poke a potato or carrot piece. If it slides off easily, they are done. This is key to making the soup tasty and enjoyable. Adding herbs and spices can boost the taste of your soup. I love using dried thyme and smoked paprika. They give the soup a warm, earthy flavor. You can also try adding a pinch of red pepper flakes for heat. For extra toppings, consider grated Parmesan cheese. It adds a creamy texture. You can also sprinkle fresh herbs like parsley or chives on top for color. The ideal serving temperature for this soup is hot. Ladle it into bowls straight from the pot. This makes it comforting and inviting. Pair the soup with crusty bread or a fresh salad. A simple green salad works well. The crunch of the salad balances the soup's creaminess. Enjoy every bite! {{image_4}} You can switch the Italian sausage for chicken or turkey sausage. This change makes the soup lighter but still tasty. The flavors blend well with the potatoes and kale. If you want a plant-based option, try vegetarian sausage. It adds a nice texture and flavor without meat. Feel free to add seasonal vegetables to your soup. Sweet potatoes or zucchini work great. You can even throw in some bell peppers for extra color. If you have frozen kale, use it! Just toss it in during the last few minutes of cooking. Frozen kale is already chopped, saving you time and effort. If you need a dairy-free option, use almond, oat, or coconut milk instead of regular milk. Each will change the flavor slightly but still keep the soup creamy. For a rich texture, try using cashew cream. It blends well and adds a nice depth to the soup. To store leftovers, let the soup cool first. Then, transfer it to an airtight container. This keeps the soup fresh and safe. I like to use glass containers. They do not stain and are easy to clean. You can freeze the soup for future meals. Just make sure it cools completely. Pour the soup into freezer-safe containers or bags. Leave some space at the top for expansion. To thaw, place the soup in the fridge overnight. Reheat on the stove over low heat, stirring often. You can also use the microwave for quick reheating. In the fridge, this soup lasts about 3 to 4 days. If you see any mold or a strange smell, it’s best to toss it. If the soup looks off or has a sour smell, do not eat it. Always trust your senses! Yes, you can make this soup ahead of time. Store it in the fridge for up to three days. To reheat, pour the soup into a pot over low heat. Stir often to warm it evenly. If the soup thickens, add a splash of broth or water. Absolutely! If you can't find kale, try using spinach or Swiss chard. Spinach wilts quickly, so add it just five minutes before serving. Swiss chard takes a bit longer, about eight minutes, to soften. Yes, this soup can be gluten-free. Check your sausage and broth labels. Some brands add gluten. Use gluten-free broth and sausage to keep it safe for those with gluten allergies. You can easily add beans for extra protein. Canned beans like cannellini or kidney work best. Rinse and drain them first. Add them when you add the kale, and let them heat through for about five minutes. This soup combines tasty sausage, fresh veggies, and hearty broth. You can customize it with different proteins, vegetables, or toppings. Remember to store any leftovers properly for later enjoyment. This recipe is easy to prepare and fun to make with family or friends. Enjoy every warm, delicious bite of this comfort food classic. Your options are endless, so get creative!

Sausage Potato Kale Soup

Warm up your dinner with this delicious Sausage Potato Kale Delight! This hearty soup combines Italian sausage, Yukon Gold potatoes, fresh kale, and a blend of flavorful spices, making it a perfect choice for chilly nights. Ready in just 40 minutes, it's easy to make and sure to please the whole family. Click through to explore the full recipe and transform your mealtime with this comforting dish!
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Ingredients
  

1 pound Italian sausage (choose between spicy or mild based on your preference)

4 medium Yukon Gold potatoes, diced into bite-sized pieces

1 large onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup milk (or your preferred dairy-free alternative)

1 bunch fresh kale, stems removed and chopped into manageable pieces

2 carrots, sliced thinly

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

2 tablespoons olive oil

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot or Dutch oven, warm the olive oil over medium heat until shimmering.

    Remove the casing from the Italian sausage and add it to the pot. Using a spatula, break the sausage into smaller pieces as it cooks. Sauté until browned and cooked through, about 5-7 minutes.

      Add the finely chopped onion and minced garlic to the pot, cooking until the onion becomes translucent and fragrant, approximately 3-4 minutes.

        Next, stir in the diced Yukon Gold potatoes, sliced carrots, dried thyme, and smoked paprika. Sauté together for an additional 3 minutes, stirring occasionally to blend the flavors.

          Pour the vegetable broth into the pot, bringing the mixture to a vigorous boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow it to cook for 15-20 minutes, or until the potatoes and carrots are tender.

            When the vegetables are tender, add the chopped kale and milk to the pot. Stir gently and let the soup simmer for an additional 5 minutes, or until the kale has wilted and combined nicely.

              Taste the soup and season with salt and freshly cracked black pepper according to your liking. If the soup is thicker than desired, add extra vegetable broth or water to achieve the desired consistency.

                Serve the soup hot, garnished with a sprinkle of grated Parmesan cheese on top if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

                    - Presentation Tips: Serve in rustic bowls with a few additional kale leaves as garnish, and offer crusty bread on the side for a complete meal.